Dijon Mustard Chicken Fricassee

Another recipe found in the Cooking Light magazine. A note - factor at least eight hours into your prep time for the chicken to marinate in the herb-mustard mixture. We only had two chicken breasts, so everything was cut in half. Here is the full recipe. Also, we used dried thyme instead of fresh since that's all we had on hand. This was really yummy!

1/8 cup Dijon mustard
1/8 cup chopped fresh parsley, divided
1-1/2 tsp. dried thyme
2 bone-in chicken breasts, skinned
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 tbsp. olive oil
3/4 cup chopped onion
2 garlic cloves, minced
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth

Combine mustard, 1/2 tablespoon parsley, 3/4 teaspoon thyme, and chicken in a large zip-top plastic bag; toss well to coat. Chill 8 hours or overnight. Remove chicken from bag, and discard marinade. Sprinkle chicken with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken to pan, and cook 5 minutes on each side or until browned. Remove from pan. Add chopped onion to pan, and sauté 5 minutes or until tender, stirring frequently. Add garlic to pan, and sauté 1 minute, stirring constantly. Stir in wine and chicken broth, scraping pan to loosen browned bits. Stir in 1/2 tablespoon parsley and remaining thyme. Return chicken to pan. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken from pan with a slotted spoon. Keep warm. Cook sauce, uncovered, over medium heat 4 minutes or until slightly thick. Pour sauce over chicken, and sprinkle with remaining parsley.